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Before you jump to Vegan/Vegetarian Pie Crust recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less In The Kitchen.
Remember when the only people who cared about the ecosystem were tree huggers as well as hippies? That has completely changed now, since we all appear to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. According to the specialists, to clean up the surroundings we are all going to have to make some changes. This needs to happen soon and living in approaches more friendly to the environment should become a mission for every individual family. Here are a few tips that can help you save energy, for the most part by making your kitchen more green.
Refrigerators and freezers use a lot of electricity, especially if they are not operating as economically as they should. If you might be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electrical power. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. An additional way to save electricity is to keep the condenser clean, because the motor won’t have to go as often.
The kitchen on its own gives you many small means by which energy and money can be saved. Green living just isn’t that difficult. A lot of it truly is basically making use of common sense.
We hope you got insight from reading it, now let’s go back to vegan/vegetarian pie crust recipe. To cook vegan/vegetarian pie crust you need 3 ingredients and 14 steps. Here is how you achieve it.
The ingredients needed to prepare Vegan/Vegetarian Pie Crust:
- Take 250 grams Bread (strong) flour
- You need 100 ml Olive oil (or vegetable oil)
- Use 50 ml Water (or additive-free soy milk)
Instructions to make Vegan/Vegetarian Pie Crust:
- Add roughly half of the flour into a bowl.
- Combine half of the flour with all of the olive oil and mix together.
- This is how the mixture from Step 2 should look when mixed.
- Add the remaining flour to the mixture from Step 3 and mix in gently with a fork.
- When the mixture becomes crumbly like in this photo, add in the water.
- This is how it should look when the water has been added.
- Mix everything together briskly and gather the dough into a ball.
- Roll the dough out flat. The dough will be easier to roll if you do this on a sheet of parchment paper.
- When you've rolled it out a bit, fold the dough in half over itself.
- Roll the dough out again. Repeat the steps above twice more, rolling and folding. If any crumbs or bits of dough fall of, make sure to fold them back in.
- Roll the dough out until roughly 3 mm thick. If the dough is hard to roll, of if it's crumbling to much, add a bit more water to hold things together better.
- Shape the dough into the tin that you are going to use and pierce its it several times with a fork so that it doesn't expand too much in the oven. If you have any pie weights please use them at this stage of the recipe.
- Bake the pie crust in an oven preheated to 200ºC for 10-13 minutes. When it's cooked to how you want it, remove the pie crust from the oven and leave it to cool.
- This crust works great in apple pies and with other tart ingredients Please feel free to give it a try.
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